Strawberry Shortcake Mug Cake
A single serving strawberry shortcake made in the microwave, with a soft vanilla cake, juicy macerated strawberries, and whipped cream. No egg and ready in about 15 minutes.
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SERVINGS: 1 cake
Ingredients
For the strawberries:
- 1/3 cup fresh strawberries diced
- 1 tsp pure maple syrup
- 1/4 tsp vanilla extract
- Tiny pinch kosher salt
For the shortcake mug cake:
- 4 tbsp all-purpose flour
- 1 tbsp coconut sugar
- 1/2 tsp baking powder
- Pinch kosher salt
- 1 tbsp unsalted butter melted
- 2 tbsp whole milk
- 1 tbsp plain Greek yogurt
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract optional but very good here
For topping:
- 2 to 3 tbsp whipped cream
- Fresh strawberry for topping
Instructions
Enable step-by-step mode- Macerate the strawberries: add the diced strawberries, maple syrup, vanilla, and salt to a small bowl. Stir and let sit 10 to 15 minutes while you make the mug cake, until the berries release their juices.
- Lightly grease a 12 to 14 ounce microwave-safe mug.
- Add the flour, coconut sugar, baking powder, and salt to the mug. Whisk with a fork until evenly combined.
- Add the melted butter, milk, Greek yogurt, vanilla, and almond extract. Stir just until a thick, smooth batter forms. Do not overmix.
- Smooth the top of the batter. Microwave 60 to 75 seconds, starting at 60. The top should look set but still feel soft when gently pressed.
- Let the mug cake cool for 2 minutes.
- Poke 4 to 5 holes into the top of the warm cake with a toothpick or skewer.
- Spoon 1 to 2 teaspoons of the strawberry juice over the cake and let it soak in for about 30 seconds.
- Pile the macerated strawberries over the top.
- Finish with whipped cream and a fresh strawberry.